Oh pumpkin season, you have finally descended upon me and I love you! I don’t know what it is about pumpkin but I just can’t get enough. I used to say that I don’t make too many baked goods because I wasn’t that good at it. But, now that I’ve become a much better baker, my excuse for not making very many baked goods is because I will literally eat the entire batch of whatever I make in one sitting.
And, sadly, that is not an exaggeration at all. I tested out my first batch when my husband was away for a few days and it was the biggest mistake ever. I ate four of these pumpkin muffins that day, for dinner. And then 2 more for dessert. In my defense, they’re not big ginormous muffins so it’s ok, right?!
These delicious gluten free pumpkin muffins are adapted from my pumpkin bread that I made last year. For these muffins, I added a crunchy streusel topping and omitted the cranberries and nuts. They are seriously so good and so moist (I’m sorry if you are one of those people who hate that word!). But, I think it is important to note because sometimes gluten free baked goods are the opposite of moist and that is no bueno in my book.
These muffins are really easy to make, only require one type of flour and can be enjoyed for both breakfast and dessert! Or lunch and dinner if you are anything like me 🙂 All hail the pumpkin!
PrintGluten Free Pumpkin Muffins with Chocolate Chips & Steusal Topping
- Total Time: 50 minutes
- Yield: 17 1x
Ingredients
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 large eggs or 2 chia or flax eggs*
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup coconut oil or vegetable oil
- 1–15 ounce can pumpkin puree (not pumpkin pie filling)
- ¾ cup chocolate chips
Streusel Topping:
- 1/4 cup granulated sugar
- 2 tablespoons gluten free flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar, granulated sugar, and oil. Beat with an electric mixure for 20 seconds. Add the pumpkin and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds. Use a spatula to gently fold the chocolate chips into the batter.
- Add all of the streusal ingredients to a medium sized bowl and mix with your hands or with a pasty cutter until mixture resembles bread crumbs.
- Line a muffin tin with liners and use an ice cream scoop to scoop the batter into the muffin tin. Add about 2 teaspoons of streusal to the top of each muffin and bake them until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
Notes
*I’ve made this recipe using a mixture of flax and chia eggs and it worked great!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert, Gluten Free
Streusel recipe from Taste of Home
Hello! Quick question. What do I do to prevent mushy muffins? I’ve baked this recipes numerous times but last night these came out a bit mushy. Almost seemed like they weren’t baked all the way. Also can we make the muffins bigger? Like jumbo size?
Hi Brenda, I’m sorry they were mushy! Was the outside cooked all the way? Maybe they needed a few more minutes? Sometimes if I let them sit for a few minutes after they come out of the oven they firm up a little bit. I’ve never tried to make them jumbo size, but I’m thinking they wouldn’t firm up as much if they were bigger, but you could always try!
Hi!
Really excited to try this recipe! I just did the Bobs Red Mill version and they turned out looking like deformed scones! LOL. How do you scoop the batter into the muffin cups? How wet is the batter supposed to be when ready to go in to the muffin pan?
Also – what GF flour brand do you like to use?
Thanks so much!
Haha! I use a big ice cream scoop to scoop them in so they are all the same size. The batter isn’t too wet, like cake batter, it’s a little thicker and just settled a little bit once you scoop it in. I always use the Bob’s Red Mill 1:1 gluten free baking flour, it works so well with so many recipes! I hope you enjoy them 🙂
… Can’t wait to make it for my friends! I also love it because it’s SUPER filling and perfect for a quick breakfast or post workout snack
Thanks again!!
Hello again! So, I tried using gluten free all purpose flour sundress of the baking flour- and it worked perfectly!!! I changed a couple things by adding 3/4 tsp of xanthan gum, only using 1/4 tsp of salt, 1 & a 1/4 ground cinnamon, 1/4 tsp of nutmeg, butter instead of oil, & I also added 3/4 cup of chopped pecans along with 1 whole cranberry to top it off… Phew! My whole family tried it and they said it was the best thing I have made yet! ???????? Thank you so, so much! I
Yah! I’m so glad they turned out and that you loved them! It’s still pretty hot here, but I’ve been craving pumpkin desserts lately and I just might have to make them again! I love having muffins around for breakfast 🙂
I’m also considering putting some cranberries in the streusel…? I don’t know yet ???????? We’ll just have to wait and see!
Hello!! So, do you think I can use gluten free all purpose flour instead of the baking flour? And if I were to use pumpkin pie spice.. Is 1 tbs okay?
(I think I’m going to use chopped pecans to replace the chocolate chips for me..)
But, I’ve been looking at pumpkin muffin and bread recipes, and this is probably the best one I’ve seen
Can’t wait to try it!!!!!
Thank you so much ????????
Hi Sandy, I haven’t used regular gluten free flour myself so I can’t say for sure if it would work the same, sorry! I would try it out and just see what texture you end up with to see if you need to add any additional liquid or flour. I hope you enjoy them!! And, cranberries in the streusal sound like a perfect addition 🙂
Anything that has a streusel topping also has my name on it – these look absolutely delicious!
Mine too!! Thanks, Sarah 🙂
These muffins are gorgeous, Izzy! I love that crumble topping!
And I have the same problem when my husband travels. One time I ate an entire batch of cupcakes by myself. Whoops! hehe 😉
Thank you, Sarah! It is terrible, isn’t it?! My husband was at work today and I ate 3 of these, eek!
Oh I am totally doomed with batches of baked goods, especially when they are pumpkin baked goods! I’d probably eat the entire batch of these muffins in one day. 🙂 They look so yummy!!
Pumpkin is so hard to stay away from! Or maybe we just need some more self control, haha!
I baked these last night I modified the sugar, and gloves measurement. I use less than 3/4 of white granulated sugar and less than 1/2 of dark brown sugar I used less than the actual ground cloves measurement and did not use nutmeg. I used coconut oil and earth balance butter for the streusel. These were beyond DELICOUS! I wish I can post my pictures.
These muffins look awesome! Love the streusel 🙂
Thanks, Medha!
I would have no will power around these either — I’m craving some as I type! Pinning to try these — it’s been way too long since I had pumpkin muffins and I love that these are GF!
I just made another batch and ate 3 of them, haha! Pumpkin is just too good to stay away from 🙂
Gah Izzy these muffins look perfect! My mom is gluten free and I’m going to see her in a few weeks – totally baking these with her! Yay pumpkin!
Thank you, Ashley! You should totally make these for her! I hope you guys love them 🙂
Hooray for pumpkin season, Izzy! Delicious muffins, and you know I drool over streusel! Our pumpkins are just comin in and I’m excited to be in the kitchen with them. Just look at that color!! 😀
Streusel is the best!! Maybe this year I will stop being lazy and make my own pumpkin like you do! I can’t wait to see the pumpkin recipes that you will share 🙂
These gluten-free pumpkin muffins look beautiful and heavenly. Love they are gluten-free too! 🙂
Thank you! They are so heavenly, haha 🙂
This is so perfect! I love that these are gluten free. And that streusel topping is perfection 🙂
Thank you, Natalie! Streusel is the best 🙂
What do you suggest to use besides eggs? It’s almost vegan minus the egg part.
Hi Brenda, I’ve been meaning to experiment with making these muffins vegan but just haven’t gotten around to it yet. I would try using 2 flax eggs or chia eggs. People seem to swear by them!
Update: I just made them again with a mixture of flax and chia egg and they were a little bit gooey but they still tasted good 🙂
Awesome. I’m going to try them vegan. Thanks for the update. Great recipes! I’ve been living off most of your recipes for several months now. I’ve tried OH SHE GLOWS recipes but it’s not as delicious. Not trying to start drama between the both of you. You guys are both talented, but I highly prefer your recipes. They deserve more attention! Best of luck with your cooking career!
Your comment just made my day, Brenda! Thank you so much for the kind words! And I’m so glad you are enjoying my recipes!! That means so much to me 🙂
Yah! I’m so glad the muffins turned out! I ate two of mine today and am already craving another one! You can always send me pictures at shelikesfood@gmail.com I would love to see them! Have a great night 🙂
Yeaaaaaa for pumpkin season and pumpkin muffins as GORGEOUS as these are! Girl, that streusel and all that extra-moist goodness is killing me! I might need like 10 of these muffins in my life this morning. 😉
Thank you, Sarah!! You will definitely want 10 of them! I would have eaten the whole pan if I didn’t force myself to step away!
I can’t get enough of pumpkin either, so I’m glad that pumpkin season is finally here! These muffins look gorgeous, Izzy! I’m in love with that streusel topping! And I’m always in awe of gluten free muffins….these sound amazing!
Me too, Gayle! I don’t think you’d even be able to tell these were gluten free 🙂